This great Sukkot lunch salad recipe is easy if you still have your barbeque grill going, but if not, you can always use a grill pan on your stovetop to get those beatiful grill marks that will make this dish look like you went the extra mile for your guests. You can make the balsamic syrup from the day before but its a good idea to wait till the day of your Sukkot meals to clean your arugula. There’s nothing more yucky than soggy and darkened lettuce on on our guest’s plates!

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.Ingredients:

1/2 (5-pound) seedless watermelon

1/4 cup kosher balsamic vinegar

Extra-virgin olive oil

Kosher salt (specialty salt is great here, if on hand)

2 cups fresh baby arugula, washed and dried

1 cup kosher goat cheese, crumbled

Fresh finely cracked black pepper

Directions:

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.

Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.

Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.